Can’t get more Cupcakey than this! 🙂
They are my favorite vanilla cupcakes with cream cheese frosting. The recipe itself is very classic and simple – this time I focused more on the decoration;)
The recipe is 12 cupcakes. Well strictly speaking, there are 36;)
Inside cupcake pieces
First, the cupcakes are baked inside. For this I made a small cookie cutter out of aluminum foil. I wrapped two long pieces of aluminum foil over and over again, so that I each had a slightly thicker aluminum strip and then bent them into a muffin cup or a swirl. The whole thing is of course not as stable as a cookie cutter and you have to help out with a knife, but it works quite well.
Separate 1 egg (room temperature) for the dough and beat the egg whites until stiff. Put aside. In a bowl, beat 65 g of soft butter, 50 g of sugar and the scraped-out pulp of a vanilla bean until frothy. Stir in the egg yolk. Mix 65 g of flour with 1 1/2 level teaspoon of baking powder and alternately stir in with 50 ml of milk (room temperature) (start with flour and stop with flour). Finally fold in the beaten egg whites.
Halve the dough. Mix one half with 2 teaspoons of cocoa powder and 1 teaspoon of milk until smooth. Color the other half pink with food coloring paste and stir in a few chocolate flakes.
I had now put the dough in a 28 springform pan. But it turned out that the cut cupcakes are so much too thin. But instead of cutting out the 12 pieces I needed, I was able to cut out 24 cupcakes. That’s why I always put two on top of each other, which was unfortunately a bit of fiddling. It is better to bake the dough in an 18 or 20 springform pan, cut out only 12 pieces and save the fiddling;)
Now fill the dough – half each – into a greased and floured 18 or 20 springform pan and bake in a preheated oven at 180 ° C top / bottom heat. Unfortunately, I cannot specify the baking time for a small springform pan, but I guess it will take at least 20 to 25 minutes. But it is better to keep an eye on it and take out the dough if there is no more dough stuck on a pierced wooden stick.
Let the dough plate cool a little, turn it over onto a cake platter and let it cool completely.
Now cut or cut 12 “muffin cups” out of the brown dough and 12 “swirls” out of the pink dough with the crafted cookie cutter and a sharp knife (you can of course also work freely with a knife). Set aside for now.
The Real Big Cupcakes (stuffed with the 1st cupcake)
Now mix the actual cupcake dough: separate 2 eggs (room temperature) and beat the egg whites until stiff. Put aside. In a bowl, beat 130 g soft butter, 100 g sugar and the scraped-out pulp from two vanilla pods until fluffy. Mix in the two egg yolks. Mix 130 g of flour with 3 level teaspoons of baking powder and alternately stir in with 100 ml of milk (room temperature) (start with flour and also stop with flour). Finally fold in the whipped egg whites.
Place a 12-piece muffin baking sheet with paper cases and put a dab of dough in each paper case. Now place a baked “muffin tin” upright. Place a “swirl” on each, hold on tightly and pour in more dough all around. The “swirls” do not have to be completely covered with dough, but of course they should hold well.
It is important in this step that you remember exactly how to put the small cupcakes in the molds, because only if you later cut the cupcake in the right axis can you see the baked-in cupcake. So you should mark that somehow. I made it easy for myself: A cupcake is also shown on my paper case below and I simply placed the small cupcakes in the same direction as the cupcakes printed on the paper case.
Bake the cupcakes in a preheated oven at 180 ° C for about 15 to 20 minutes. Remove and let cool completely.
Meanwhile, I made the mini cupcakes that I put on the frosting for decoration. These are also leftovers at the same time;) I crumbled the rest of the dough out of the cupcakes and mixed them with 75 g Philadelphia Cream Cheese. The required amount of cream cheese can vary depending on how big the cut cupcakes are, how much dough remains. I pressed the mass into the recesses of a silicone praline mold and put it in the fridge for an hour.
Frosting The Cupcakes
Now for the frosting: stir 170 g of soft butter with 180 g of powdered sugar and the scraped-out pulp of a vanilla pod very creamy. Add 350 g cream cheese (I always use Philadelphia) and stir in. Please stir only as long as absolutely necessary, as the frosting will clot if you stir it too long.
Now color the frosting with pink food coloring paste. Fill a small part in a piping bag with a small tip (this depends on the decorative mini cupcakes), the larger part in a piping bag with a large tip (for the “normal” cupcakes). It is of course nice if you use a somewhat identical tip in both sizes;)
After an hour in the refrigerator, the decorative mini cupcakes should be so firm that they can be easily pushed out of the silicone mold. Pipe swirls onto the decorative mini cupcakes with the small tip and decorate with chocolate flakes.
Pipe the rest of the frosting with the large tip onto the cupcakes and decorate each with a decorative mini cupcake and a few chocolate polka dots.
The chocolate dots are also homemade. Not that I’m too stingy to buy ready-made chocolate polka dots;) It is a residual use: if I do something with melted chocolate and still have small remains of it, I prefer to pipe polka dots on baking paper, which I later simply put in a can abundance. You can then use as decoration here, mix in a dessert or simply stir in the next cake batter.
And again all ingredients at a glance:
Cupcake in a Cupcake topped with a Cupcake Recipe
For the baked cupcakes:
65 g soft butter
50 g of sugar
1 vanilla bean
65 g of flour
1 1/2 level tsp baking powder
50 ml + 1 tbsp milk
2 tsp cocoa
For the cupcakes:
130 g soft butter
100 g of sugar
2 vanilla pods
130 g flour
3 tsp tsp baking powder
100 ml milk
170 g soft butter
180 g powdered sugar
1 vanilla bean
350 g cream cheese (Philadelphia)
Chocolate polka dot
75 g Philadelphia Cream Cheese
Food coloring paste in pink
This post was originally found on Ninas-Keiner food blog.. but has long since been removed from the internet. It is kept here for the love of cupcakes.